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Very British Salad (Gluten Free, Dairy Free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Cooking Method:
No Bake
Cuisine:
British
Courses:
Light Bites
Difficulty:
Beginner
Servings:
2
Best Season:
Summer
Ingredients
125
g
ham hock
1/2
small red onion
(sliced)
2
eggs
275
g
new potatoes
2
large handfuls spinach leaves
6
cherry tomatoes
(halved)
1
tsp
English mustard
1
tbsp
apple cider vinegar
1
tsp
honey
1
tbsp
olive oil
salt and pepper for seasoning
Instructions
1
Bring a pan of salted water to the boil
2
Add the potatoes and cook until tender, about 15 minutes
3
Allow to cool and then cut in half
4
Bring a small pan of water to the boil, add the eggs and boil for about 8 minutes
5
Peel the eggs then slice in half
6
Place the ham hock, onion, tomatoes and spinach in bowl
7
Whisk together the mustard, vinegar, honey, olive oil and seasoning
8
Pour over the salad and then top with the eggs
Keywords:
gluten free lunch ideas, healthy lunch recipes, salad recipes